Life in my kitchen

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Frittata

On Sunday afternoons while prepping and/or cooking dinner, I have been making myself a frittata to take with me to work during the week. I eat it as either breakfast or I add a small side salad and have it for lunch.

This week I decided to go vegetarian and make a mushroom, broccoli, and cheese frittata. I started by sauteing the mushrooms in a bit of coconut oil. Once they were nicely brown, I added them to the bottom of my pie plate. I topped the mushrooms with some shredded mozzarella cheese, then a whole head of steamed broccoli. Once all of that was in the pan, I poured in the egg and milk mixture.

I bake it for about 40 minutes at 350 degrees. Once it comes out of the oven, I let it cool, then slice it and place it in containers to take with me to work. It is an easy, quick, and satisfying lunch (or breakfast if I am in the mood for eggs!) and it helps keep me on my diet. I would KILL for some potatoes or a nice side of toast if I were eating this at home, but since I don’t have a way to cook those at work, I am generally satisfied, thank goodenss!